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4 servings
Ingredients:
4 skinless, boneless chicken breast halves 2 cups small whole fresh mushrooms1 cup thinly sliced carrots1 cup Burgundy wine16 pearl onions, peeled1 tablespoon bacon bits1 tablespoon chopped fresh parsley2 cloves garlic, minced3/4 teaspoon dried marjoram, crushed3/4 teaspoon dried thyme, crushed1/2 teaspoon chicken bouillon granules1/8 teaspoon ground black pepper1 bay leaf1 1/2 cups cold water1/8 cup all-purpose flour
Instructions:
Spray a large non-stick skillet with cooking spray.Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf.Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.In a small bowl combine flour and water and whisk together.Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes.Cook and stir 1 minute more and pour mixture over chicken and veggies.Serve warm.
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